, Match-up, Butter & Tea Grade 5/6 Facilitator Notes Objective: Students will connect their individual sense of taste with a fun, group literacy activity. Recipe Category: Plants & Gardening Cooking Time: 2 hrs Level of Difficulty: Grade 5/6 Recipe Ingredients: Three different types of fresh herbs, washed (chives, basil, mint) Bowls for the herbs Jars (or paper bags or envelopes) x3 Small strips of paper to write on (3x the total number of students) Pens x10 Sheets of paper x12 Adjective Sheet Markers x3 Whipping cream Containers with marbles x3 Butter knives x3 Dried herbs Crackers Photos of tea ceremonies Tea cups, tea pot Wash bin & paper towels Pre-cut cheesecloth, string, dried herbs, and small pieces of paper (tea bag making) 1
Curriculum Links: Grade Subject Area 5 Language 6 Language Ontario Curriculum Links Writing 1. Generate, gather, and organize ideas and information to write for an intended purpose and audience. (O) 1.1 Identify the topic, purpose, and audience for a variety of writing forms. (S) 1.2 Generate ideas about a potential topic and identify those most appropriate for the purpose. (S) 2.3 Use some vivid and/or figurative language and innovative expressions to add interest. (S) Writing 1. Generate, gather, and organize ideas and information to write for an intended purpose and audience. (O) 1.1 Identify the topic, purpose, and audience for a variety of writing forms. (S) 1.2 Generate ideas about a potential topic and identify those most appropriate for the purpose. (S) 2.3 Use some vivid and/or figurative language and innovative expressions to add interest. (S) Introduction: (2 mins) " Introductions (who you are and what you re all about) " Give a brief outline of the term herbalicious, for example: o Herbs are sometimes forgotten about or simply used as a garnish. They are edible plants, that do not have woody stems, and that usually have a strong flavour. Actually, herbs can be a delicious addition to any meal because they re packed with flavour, texture, colour and nutrients Sometimes they are used as medicine as well. Who here has tasted herbs before? Can you name any herbs? o And poetry. Sometimes poems can rhyme, they can be short or long, sometimes it seems like they don t even make sense at all Mostly poems are a fun way to express how we feel about something. All poetry is correct, even if it s very different to everybody else s. " Overview of the workshop/ what to expect from the next 25mins. We re going to be o Tasting three different types of herbs 2
o Using our best creative language to express how we feel about them (see also, Serving Suggestions for adjectives) o Putting together descriptive words or phrases to help create an original poem with your group Tasting and Describing the Herbs: (10 mins) " Ask students to taste their first herb. " Do you recognize it? What does it remind you of? What do you think of when you taste it? How does it make you feel? " On the small strips of paper, ask students to anonymously write down one word or a few words to describe how that herb made them feel, what it reminded them of, or how it tasted. o Make sure they don t use the herb s name, or words like good, yuk or yummy. o Some examples for basil could be: fresh, spaghetti, pizza, Grandma s garden, bright green, etc. o If students are having difficulty, refer to the list of potential adjectives. " Once they ve written something (in their best hand writing), ask them to put it away in the jar provided for that herb. " Repeat this process for the other two herbs and place in the respective jar. Group Poetry: (10 mins) 1 Separate students into three equal groups. 2 Mix up the jars so that the groups don t know which is which. 3 Hand out the paper, markers and one of the jars. 4 Ask students to use some or all of the words to create a piece of poetry about that herb without actually saying the name of the herb. They can add in as many extra words as they need to make their poem. 5 Ask students to write their poem on the paper and decorate if they have time. 6 Share poems with the group 7 Try and identify which herb was linked to each poem. 8 Collect all of the materials. 3
Herbalicious Match-Up Game: 10-15 mins " Separate the dried herb varieties from the fresh ones " Students have to use their sense of smell, sight (and taste, if they want) to match up the fresh with its dried pair " List some foods you may have tried that used either the fresh or dried version of a herb. " Why do you think people dry herbs? o To keep them for longer o To store them in their cupboard Herbalicious Butter Making: 10 mins " Fill the containers about 1/3 full with whipping cream. " Add in some freshly chopped (using scissors) herbs of choice. You can use single kinds, or mixtures. " Close the lid on tight with a marble or two inside. " Take turns to shake the butter. It will probably take 5-10mins, depending on the strength of the shakers To speed up the process, you can do Ten Second Super Shakes where one volunteer shakes the butter as hard as they can while the rest of the students do a count-down. " Once the butter has formed, pour off the buttermilk and place the formed butter in a larger bowl (minus marbles if you can). Intro to Tea Making: 10 mins " Has anyone ever tasted tea before? What is tea made from? o It can be made with leaves, leaf buds, dried herbs, fruits, roots, spices. " Tea was created more than 5000 years ago in China. " Tea ceremonies are an important part of some cultures (traditions, ceremonies ) o Japan o England o China we ll do a variation of this one. o Korea " Let s make our own tea " Pass around a sample of the mint and lemongrass to each student (a leaf will do). Have them rub and smell it. Explain that we ll be making two types of tea from these herbs. We ll be letting the flavour of the tea infuse into the water. o Do either of these herbs smell or look familiar? " Put the herbs into the teapots with boiling water and let steep for a while (do the next activity whilst waiting) 4
Tea Tasting: 10mins Chinese Tea Ceremony " In China, emphasis is put on the tea, as opposed to the ceremony itself. Attention is paid to what the tea smells like, tastes like and how one tastes compared to the next, each step a sensory exploration and appreciation. " There is a special technique to brewing tea Chinese-style, using chopsticks This would be a fun way to involve the students. " Serve tea with herbalicious buttered crackers (http://www.holymtn.com/tea/chinetea.htm) Tea Bag Making: 20 mins " Have students work in pairs to assist one another " Distribute the pre-cut cheesecloth 6 x 8 and pre-cut string to students " Have students fold the cheesecloth in half. The weave of cheesecloth is very loose; therefore doubling it would prevent smaller tea leaves escaping from the bag " Have students place one teaspoon of dried herbs in the middle of the bag. Have student bring the four corners together. With the assistance of their partner, students will tie a string to secure tea bag. " Distribute tiny pieces of paper for students to carefully puncture with a hole at one end. Have students decorate the paper with the name of their tea herb. Then students should tie string through the hole to secure it to the tea bag. *Alternative version would be to have the students create a re-usable tea bag by sewing the sides and bottom of the cloth (muslin instead of cheesecloth). Turn the bag inside out, fill with herbs, then tie with string. Serving Suggestions: The adjectives sheet looks like this: 5
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